Winter Harvest Bowl with Cranberry Orange Quinoa

Winter Harvest Bowl with Cranberry Orange Quinoa

Roasted root vegetables meet citrus-scented quinoa for a hearty, warming grain bowl.

Total 55 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This cold-weather bowl layers roasted squash and Brussels sprouts over fluffy quinoa studded with dried cranberries and orange zest, then finishes with toasted pecans and a tangy maple vinaigrette. It works as a satisfying vegetarian lunch or a light dinner, and leftovers hold up well for next-day meal prep.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/3 cup dried cranberries
  • 1 tablespoon orange zest
  • 3 cups butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons maple vinaigrette

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.

  3. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  4. Remove the quinoa from heat, stir in the dried cranberries and orange zest, and fluff with a fork. Cover and set aside.

  5. On the prepared baking sheet, toss the butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread into a single layer.

  6. Roast until the vegetables are tender and caramelized at the edges, stirring once halfway through.

  7. While the vegetables roast, toast the pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant.

  8. Divide the cranberry orange quinoa among four bowls and top with the roasted squash and Brussels sprouts.

  9. Scatter the toasted pecans and crumbled feta over each bowl, then drizzle with the remaining 1 tablespoon olive oil and the maple vinaigrette before serving.

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    Winter Harvest Bowl with Cranberry Orange Quinoa

    This cold-weather bowl layers roasted squash and Brussels sprouts over fluffy quinoa studded with dried cranberries and orange zest, then finishes with toasted pecans and a tangy maple vinaigrette. It works as a satisfying vegetarian lunch or a light dinner, and leftovers hold up well for next-day meal prep.

    55 min 4 servings 420 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 1/3 cup dried cranberries
    • 1 tablespoon orange zest
    • 3 cups butternut squash, peeled and cubed
    • 2 cups Brussels sprouts, trimmed and halved
    • 3 tablespoons olive oil, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup pecans, chopped
    • 1/2 cup crumbled feta cheese
    • 3 tablespoons maple vinaigrette

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat.

    3. 3

      Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    4. 4

      Remove the quinoa from heat, stir in the dried cranberries and orange zest, and fluff with a fork. Cover and set aside.

    5. 5

      On the prepared baking sheet, toss the butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread into a single layer.

    6. 6

      Roast until the vegetables are tender and caramelized at the edges, stirring once halfway through.

    7. 7

      While the vegetables roast, toast the pecans in a dry 9-inch skillet over medium heat, stirring frequently, until fragrant.

    8. 8

      Divide the cranberry orange quinoa among four bowls and top with the roasted squash and Brussels sprouts.

    9. 9

      Scatter the toasted pecans and crumbled feta over each bowl, then drizzle with the remaining 1 tablespoon olive oil and the maple vinaigrette before serving.